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Creamy Greek Chicken Pasta Bake

This Creamy Greek Chicken Pasta Bake is SO EASY! A tangy, cheesy, and vibrant Mediterranean-inspired pasta dish perfect for weeknight dinners or meal prep.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 oz penne pasta
  • 2 cups cooked shredded chicken
  • 1 cup Greek yogurt full-fat
  • 1/2 cup cream cheese softened
  • 1 cup crumbled feta cheese
  • 1 cup chopped spinach fresh or well-drained frozen
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup sliced olives Kalamata
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt to taste
  • pepper to taste
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon dried oregano

Instructions

  • Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions, usually about 9-11 minutes, until al dente. Drain and set aside.
  • In a large mixing bowl, whisk together the Greek yogurt, softened cream cheese, crumbled feta, garlic powder, onion powder, dried oregano, salt, and pepper. Stir until smooth and creamy.
  • Add the cooked shredded chicken, chopped spinach, cherry tomatoes, sliced olives, and cooked pasta into the bowl with the sauce. Gently fold everything together until the pasta is well coated and the veggies and chicken are evenly distributed.
  • Drizzle the olive oil into your baking dish and spread the pasta mixture evenly. Sprinkle the shredded mozzarella cheese over the top.
  • Bake uncovered for 20-25 minutes or until the cheese is bubbly and lightly golden. Remove from the oven and let it cool for a few minutes before serving.

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Baking dish (about 9x9 inches)
  • Spoon or Spatula
  • Measuring cups and spoons
  • Oven mitts

Notes

  • Use fresh garlic sautéed in olive oil as a flavorful alternative to garlic powder.
  • Ensure spinach is well drained to avoid watery pasta bake.
  • This dish is great for meal prep; assemble ahead and refrigerate up to 24 hours before baking.
  • Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
  • For a vegetarian version, omit chicken and add extra veggies like mushrooms or zucchini.